Prep 0 mins
Cook 25 mins
I came across this recipe in an old cookbook.
- Melt 1 large Hershey bar and pour into jelly roll pan and cool.
- Mix brown sugar and butter.
- Bring to a boil until the candy thermometer reaches 300 degrees.
- Pour over chocolate.
- Add almonds, press into the toffee.
- Melt the second Hershey bar and spread over the almonds.
- Cool and then break into pieces.